Brown Butter Maple Chocolate Chip Cookies
These are thick, chewy cookies with flavors of brown butter, maple, and oats. The process involves browning salted butter and adding maple syrup directly to the hot butter, which creates a distinct, caramel-like base for the dough.
Ingredients
Ingredients (12 large cookies)
- 1/2 cup + 2 Tbsp salted butter 142g
- 1/3 cup + 1 Tbsp pure maple syrup 112g
- 1 1/4 cups brown sugar 250g, packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 tsp maple extract optional
- 2 1/4 cups all-purpose flour 281g
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup old-fashioned oats 64g
- 1 cup semi-sweet chocolate chips 180g
- 3 oz semi-sweet chocolate bar optional, for topping, coarsely chopped
Instructions
- Brown butter in saucepan over medium heat until golden and nutty.
- Pour in maple syrup, stir, and cool mixture in freezer for 5 minutes.
- Whisk cooled butter mixture with brown sugar in large bowl.
- Add eggs, vanilla, and maple extract, whisk until combined.
- Fold in flour, baking powder, and baking soda until nearly combined.
- Mix in oats and chocolate chips until just incorporated.
- Chill dough for 1 hour.
- Preheat oven to 350F and line baking sheet with parchment.
- Scoop 1/4 cup dough balls onto sheet, spacing well apart.
- Press chopped chocolate pieces on top if using.
- Bake 14-16 minutes until edges are golden but centers remain puffy.
- Cool on baking sheet 5 minutes before transferring to wire rack.
Notes
Makes 12 large cookies. Dough can be chilled overnight if needed.
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